Influence of high hydrostatic pressure treatment on cassava flour's volatile retention performance-Reference-Cited by-同舟云学术

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Influence of high hydrostatic pressure treatment on cassava flour's volatile retention performance

Published:2024 Issue: Volume: Page:
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Conde Ladie Anne¹²^ORCID,Kebede Biniam²^ORCID,Oey Indrawati²³^ORCID

Affiliation:

1. Philippine Root Crop Research and Training Center (PhilRootcrops), Visayas State University, Baybay City 6521, Leyte, Philippines

2. Department of Food Science, University of Otago, Dunedin 9054, New Zealand

3. Riddet Institute, Palmerston North 4442, New Zealand

Abstract

The granular alterations and microstructural disruption associated with high hydrostatic pressure-induced gelatinisation of starches in cassava flour reduced its ability to bind volatiles but it remained stable during storage.

Funder

Riddet Institute

Ministry of Foreign Affairs and Trade, New Zealand

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D4FB00098F

Reference37 articles.

1. Influence of the nature and treatment of starch on aroma retention

2. Retention of aroma compounds by corn, sorghum and amaranth starches

3. Structural features of starch-flavor complexation in food model systems

4. Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides

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